Name: Korean Bibim Guksu
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 4
Ingredients: 14 oz (400g) somyeon or somen noodles (thin wheat noodles); 1/4 cup gochujang (Korean red pepper paste); 2 tablespoons rice vinegar; 2 tablespoons sugar; 1 tablespoon sesame oil; 2 tablespoons soy sauce; 1 cucumber, julienned; 1 carrot, julienned; 1/2 medium red bell pepper, julienned; 2 hard-boiled eggs, halved (optional); 1 tablespoon toasted sesame seeds; 2 green onions, thinly sliced

Instructions

Prepare the sauce

In a medium bowl, whisk together gochujang, rice vinegar, sugar, sesame oil, and soy sauce until smooth and well combined. Adjust the spiciness by adding more or less gochujang according to your preference.
Cook the noodles

Bring a large pot of water to a boil. Add the noodles and cook according to package instructions, usually 3-4 minutes. Drain immediately and rinse under cold running water until completely cooled. Drain well.
Prepare the vegetables

Julienne the cucumber, carrot, and red bell pepper into thin strips about 2-3 inches long. Set aside in separate piles for visual appeal when assembling.
Assemble the dish

Divide the cold noodles among four serving bowls. Drizzle each portion with the prepared sauce. Arrange the julienned vegetables attractively on top of the noodles.
Add finishing touches

Place half a hard-boiled egg on each serving if using. Sprinkle with sliced green onions and toasted sesame seeds. Serve immediately, instructing diners to mix everything together before eating.

Korean Bibim Guksu

Ingredients

Instructions

Nutritional Information